"May I ask, when will the green and clear water of the Li River turn into Enping?" Anyone who has been to Enping, known as the "Hometown of Hot Spring in China", will always be attracted by its green and clear rivers and creeks.

It is this kind of clear spring that gave birth to Enping’s famous paparazzi goose, pepper and salt water sunflower, Shankeng fish larvae, Shankeng snail porridge, and pork knuckle pot... If you want to eat pure Enping cuisine, go to the big restaurants in the city.

It’s not easy to find a restaurant. You have to go a little further and go to a local small restaurant to taste it. For example, go to Fozui to eat “Paparazzi Goose”, go to Datian Town or Naji Town to eat Shankeng Snails, and go to Dongdi or Dongdi in Enping City.

Have a late night snack at Changdi in Shengtang Town.

As pointed out by diners, next to Xikeng Reservoir in Niujiang Town, there is a hotel called "the most romantic private resort in the Pearl River Delta". From the owner to the chef, they are all authentic Enping people, no matter breakfast, lunch or dinner

All of them are authentic Enping dishes.

Therefore, people who want to eat are indispensable to follow the fragrance.

Enping people pay great attention to the "original taste" of food.

Master Liang here told us: "Making these Enping dishes is actually very simple. Enping Mountain has good water and beautiful soil, and there is little environmental pollution. Whether it is vegetables or meat, it is inherently delicious and does not require any fancy and complicated processing.

Just choose the ingredients, add the basic seasonings, and cook them together." In order not to destroy the original flavor, they always "stew" when making soup, "nest" when cooking, and "stewing" when cooking meat.

Soup - need to be "stewed". Guangzhou people like to cook soup over a long fire, while Enping people love to stew soup.

Famous stews include "Three Snake Soup" and "Lecai Crucian Carp Soup".

The northwest region of Enping has high mountains and dense forests, and is a major production area for snakes and other mountain delicacies.

When the autumn wind blows and three snakes get fat, the famous tonic soup "Dragon, Tiger and Phoenix" will be sold in big restaurants, small restaurants and even street takeout stalls.

It uses cobra, krait, bungara and other medicinal materials that strengthen the waist and stomach, such as old hens. It takes a long time to stew the soup once it is covered. The soup must be simmered until it is soup-like before it can be served. How does the soup taste?

It's so fresh and sweet, I guess you can guess how much it tastes.

According to local legend, this soup is very effective in treating rheumatism and bone pain.

Meat - need to be "stewed" In spring and summer, most people in Enping eat light food, especially green leafy vegetables, which are said to have the effect of reducing fire and clearing away heat.

But once we enter the autumn and winter seasons, it’s hard to beat the “carnal” desires.

The famous "Paparazzi Goose" can be found throughout Wuyi, but it is said that Enping is the most "righteous" and has the highest exposure.

In Fo Tsui, not far from the villa, there is a large row of restaurants, all of which use "paparazzi goose" to attract diners.

Is "Paparazzi Goose" because this goose looks like a dog?

of course not.

Because the cooking method is similar to that of cooking chicken, cut the goose into pieces and stir-fry it with oil for a few times, then add ginger, garlic, fermented bean curd and water, simmer until the goose meat has eaten up all the juice and flavor, and it is famous.

The "Paparazzi Goose" is done.

It tastes and tastes like dog meat made by locals.

Whether it's Enping's specialty braised goose, the traditional braised beef bones with eyebrow beans, or the time-honored braised pork knuckles, the recipes are quite simple.

The only ingredients that come and go are fermented bean curd, onions, garlic, soy sauce, and water.

The only test for a chef is whether he can control the heat accurately. As long as the heat is enough, the stewed meat will be tender, smooth and salty.

After a person swallows a piece of meat, he has to suck all the juices left between his fingers and lips.

Dishes - "nest" This is the characteristic of Enping cuisine.

Nowadays, people are strongly promoting the concept of healthy eating, and many "poor dishes" that were common in ordinary people's homes have become dishes served to guests at banquets.

What is wocai?

That is to stir-fry garlic first, add water, add vegetables and meat after the water boils, roll it twice, and then serve it in a large porcelain pot.

It is said that Enping people feel that only this method of cooking can best preserve the original flavor of Enping's high-quality green vegetables.

The most distinctive dish of Enping is Wo Dou Ye Za.

It is a "four-in-one nest dish" made of loofah, green beans, green bean leaves, and fresh soybeans.

The bean leaves are the most tender at this time.

It is smooth in the mouth and has no bitter taste. Because it can remove fat and is rich in chlorophyll, it is very popular among people who want to lose weight.

There is also dog liver vegetable, which tastes somewhat similar to le vegetable, but not as smooth as carob leaves.

Eating Le Cai is probably the most delicious dish.

This dish is named after the many thorns growing on its body.

Another great feature of Le Cai is that it has a strong flavor.

Some people say it smells like smelly grass, but I think it smells a bit like olives.

Local people will make various dishes such as pork liver sliced ??wole, black bean and garlic wole, or vegetable and meat omelette.

!The taro seedlings and taro stew, which is well-known in Enping, is equally simple to make.

Take the fresh and tender taro and peel off the skin with a knife, wash it, then put the garlic into the pot, add water, ginger, mushrooms, taro sprouts, taro cubs, and fat and thin pork together.

The taro sprouts absorb the aroma of various ingredients, but taste like fresh green tomatoes, while the taro powder is glutinous, and the taro blend is refreshing and slippery, mixed with the aroma of meat, mushrooms, onions and garlic, which really makes people feel...

A little taste in my heart.

Authentic staple food——Enping Se powder: soft, tough and smooth in the mouth. During the Mid-Autumn Festival, Se powder is the staple food in the northern part of Enping County.

In the past, making powder was done by hand. The process was very complicated and required the manpower of several households to make it.

First, we select October rice with better quality, grind it into powder and dry it in the sun for later use.

When making, boil water, add rice flour and cook, mix with cornstarch, knead evenly, and roll into a cylindrical dough.